Bacon, Egg aand Spinach Breakfast Stacks

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette- Kelly Brant

Serves 12 people

Categories: Breakfast Dishes

Ingredients

  • 12 baby bliss or other small potatoes
  • 9 oz. fresh baby spinach
  • 1 cup part-skim ricotta cheese
  • 2 eggs, beaten
  • 2 Tbsp. chopped chives
  • 6 slices uncooked Canadian bacon, cut into quarters
  • 1 cup shredded cheddar cheese

Directions

  1. Heat oven to 350 degrees. Place muffin liners in 12-2ell muffin tin.

  2. Wash and steam potatoes until just done or slightly underdone, about 10 minutes. Cool immediately. Slice each potato into 4 rounds. Set aside.

  3. Combine ricotta cheese, eggs and chives.

  4. Place one of the middle potato rounds in bottom of each muffin hole so it lays flat. Top with a quarter slice of bacon, 1 tsp. ricotta cheese mixture, about 2 Tbsp. spinach and about 1 Tbsp. cheddar cheese, repeat layers. Top with remaining potato rounds and sprinkle with remaining shredded cheese.

  5. Bake 30 minutes or until set.

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